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Effect of Heat Stress on Pigs Reared under Various Degrees of Confinement^{1, 2,}

University of Wisconsin, Madison 53706

Abstract

PIGS were subjected to three degrees of confinement during the period from 88 to 169 days of age; pasture, eight pigs per 8 x 12 m pen and individual metabolism crates. None of the animals had previous history of stress-susceptibility nor were they suspected of being stress-susceptible at the time of experiment. The animals were subjected to a severe heat stress immediately prior to slaughter. The physiological parameters of the animal and biochemical characteristics of the muscle were studied. There was no statistically significant difference among the three confinement systems for any of the factors studied.

¹ Research supported by the College of Agricultural and Life Sciences, University of Wisconsin, Madison, by Public Health Service Grant No. FD00107-14, by a grant from the American Meat Institute Foundation and by Co-operative Department of Agriculture CSRS Grant No. 816-15-20. Thanks are expressed to A. Chapman and D. Kuhlers for providing the experimental animals.

² Muscle Biology Laboratory Manuscript No. 31.

³ Campbell Institute for Food Research, Camden, New Jersey.